Remove ribs and
seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining
jalapeno. Set aside.

Place rice in a fine
mesh strainer and rinse under cold running water until water runs clear- about
1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes
the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE
WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy
bottomed oven-safe 12 inch straight sided sautee pan or Dutch oven with tight
fitting lid over low-medium heat about 2 minutes. (The recipe is very specific
about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few
rice grains in and if they sizzle then it is ready. Add rice and fry stirring
until rice is light golden and translucent, about 6-8 minutes. Be careful that
the oil doesn't get too hot too fast or the oil will splatter.